Lebanese Moghrabieh with Chicken

👨‍🍳 Method

For the Meat Browned in the Rice Pot

1. 1
   Heat the olive oil in a pot over medium heat.

   ⚙ Pan-fryingStovePot
2. 2
   Add the onion and fry for 8 minutes, stirring, until the onion browns.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
4. 4
   Add the chicken drumsticks and brown on all sides.

   Stove
5. 5
   Add the turmeric, cumin, cinnamon, salt and black pepper and stir.

   Stove
6. 6
   Add the water and bring to a boil. Turn down to low, cover and simmer 30 minutes, until the chicken drumsticks soften.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
7. 7
   Remove the chicken drumsticks from the pot and set aside, leaving the stock in the pot.

   Slotted spoon

To assemble

1. 8
   Add the moghrabieh and the beans to the stock in the pot, bring to a boil and stir once.

   Stove
2. 9
   Turn down to low, cover and simmer 12 minutes without opening the lid, until the moghrabieh is tender.

   ⚙ SimmeringStoveLid
3. 10
   Turn off the heat and leave covered 5–10 minutes.

   💡Don't open the lid during cooking: the steam is what cooks the top layer. A towel between the pot and the lid absorbs the drips, so the rice doesn't get soggy.
4. 11
   Gently stir in the parsley.
5. 12
   Gently fluff with a fork, transfer to a serving plate and arrange the chicken drumsticks on top and serve.